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Shrimp Cakes

4.62 from 52 votes

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

Prep Time: 15

Cook Time: 5

Total Time: 20

Yield: 4 Servings

Course: Dinner

Cuisine: American

Ingredients

1 pound peeled and deveined jumbo shrimp (tails removed)
1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)
¼ cup red onion (finely diced)
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tablespoons chopped fresh parsley
1 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 large egg
2 tablespoon fresh lemon juice
3/4 teaspoon Old Bay seasoning
½ teaspoon garlic powder
Freshly ground black pepper (to taste)
¼ teaspoon kosher salt
2 tablespoons olive oil
lemon wedges (for serving)
hot sauce (for serving (optional))

Instructions

Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

Nutrition

Serving: 2cakes, Calories: 265kcal, Carbohydrates: 15g, Protein: 24g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 183mg, Sodium: 584mg, Fiber: 0.5g, Sugar: 2g

- WW Points: 5

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